Boiled meat(shui zhu rou pian )

Boiled meat

Introduction:

Production steps:

Step 1: slice the meat, a little thick, cut the cabbage into small pieces. Cut up the dried pepper. Cut the parsley. Marinate the meat with egg white and cornmeal, add a little salt and chicken essence, add oil to the frying pan, add a little more oil, when the oil is 50% hot, pour the meat into the oil, slide it with chopsticks, when the meat color turns white, take out the meat and set it aside.

Step 2: leave a little oil in the frying pan, put a small amount of garlic, pepper, pepper and bean paste, stir fry the flavor, pour in a proper amount of water, put salt, monosodium glutamate and soy sauce after the water boils, and adjust the taste with sugar. (seasoning according to personal taste).

Step 3: wait for the water to boil for 5 minutes, fully taste it, put the cabbage into the soup and cook it. When the cabbage becomes soft, remove it and put it into the soup bowl. Then put the meat slices into the soup and cook it slightly, remove it and put it into the soup bowl.

Step 4: This is the color of the soup on the meat. Put a little sesame oil in the soup, and then pour the soup into the soup bowl.

Step 5: put coriander on the meat. If you like spicy food, you can cut some dry pepper on it. I've been a little angry recently, so I put a little less.

Step 6: put the oil in the frying pan until it is hot. Pour the oil on the coriander pepper.

Materials required:

Meat: moderate

Chinese cabbage: moderate

Coriander: moderate

Dry pepper: right amount

Egg white: right amount

Raw powder: appropriate amount

Salt: right amount

Chicken essence: appropriate amount

Oil: right amount

Minced garlic: right amount

Zanthoxylum bungeanum: right amount

Bean paste: right amount

MSG: right amount

Soy sauce: moderate

Sugar: right amount

Note: fried meat oil can fry other dishes, don't waste it.

Production difficulty: ordinary

Process: boiling

Production time: 10 minutes

Taste: medium spicy

Chinese PinYin : Shui Zhu Rou Pian